“Let Thy Food Be Thy Medicine” – Hippocrates, a smart dude who wore a toga and spoke about health about 2400 years ago

Food is FIRST. Every time “food-science” gets a new “breakthrough” ingredient, nature continues to trump all in delivering clean, healthy, nutrition. (Whole-food sourced is the only way to go, whether for food or for supplements, but then, I am biased).

Eating healthy food doesn’t have to be boring. There are magical ingredients in the world that not only make food delicious, colorful and fragrant, they’re really good for you!

5 Magic Spices

(well, technically 4 Magic Spices and 1 Magic Herb)

Four spices with vibrant red and yellow colors, all with equally impressive health properties: turmeric, ginger, cinnamon, and chili. Cumin is technically a herb, but most folks think of it as a spice and have it in the spice cupboard, so I’m also including one fabulous herb in this post on spices, to call it five. The science on cumin’s health benefits is at an earlier stage than the other spices, but the results look promising.

Since I wrote this with The Big Sis, who is a stickler for what has been shown in well designed clinical studies, when talking these up we are sticking to the science folks.

All of these spices taste and look fantastic when added to food. They have unique active compounds that variously act against inflammation, infection, pain, nausea, obesity, free radicals, cancer and cardiovascular disease. They also contain essential vitamins and minerals and a massive host of natural occurring anti-oxidants. If you’d like to know exactly what’s in them, check out the US Government’s national nutrient database. http://ndb.nal.usda.gov/ndb/search/list

IF I get enough comments to this post…

…I will give you two great recipes for you to try at home, created by food blogger Elisa Ashenden (who also happens to be my younger sister) using THESE EXACT SPICES. These recipes are DELICIOUS, fully compliant and of course super healthy.

As with all of my posts, please consult your doctor first if you have any health conditions or take any medication. General warning: some people are allergic to certain spices.

Let’s play.

Turmeric root

Turmeric (also called ‘Indian saffron’) grows in South and Southeast Asia. It has been part of Indian food and Ayurvedic medicine for thousands of years. The roots are either used fresh or dried and ground into powder. Its scientific name is Curcuma longa and its active chemicals are the polyphenols curcumin and other curcuminoids.

Curcumin interacts with fat and muscle cells, pancreas and liver tissue, and macrophages in the immune system, helping to counteract insulin resistance and lower blood glucose and blood lipid levels.

Clinical trials show that curcumin:

may help prevent the development of diabetes and it improved the function of Beta-cells in the pancreas

reduced symptoms such as joint tenderness in patients with rheumatoid arthritis

decreased protein and blood in the urine and decreased systolic blood pressure in patients with inflammatory kidney disease

improved postoperative pain and fatigue following surgical removal of the gallbladder

improved the general health of patients with colorectal cancer by increasing p53 molecule expression in tumor cells, speeding up tumor cell death

Sounds good to me, let’s eat some. (Just be aware that very high doses of turmeric can increase urinary oxalate levels, increasing the risk of kidney stone formation in susceptible individuals)

Ginger root

Ginger belongs to the same family as turmeric and has the same geographical origins and ancient Ayurvedic history. Like turmeric, the part used for food is the root, or rhizome. Its scientific name is Zingiber officinale and its active chemicals include gingerol, shogaol, paradol, zerumbone and zingerone.

Ginger is used commonly in folk medicine to reduce nausea. While other traditional uses include digestive function, anti-inflammatory effects, a pain killer (most likely linked to any anti-inflammatory effect), and as an immune booster, the majority of clinical trials point to ginger’s ability to assist in digestive stability and combat nausea.

reduced the severity of nausea induced by chemotherapy in adult cancer patients

mixed effects of ginger on post-operative nausea across different trials

mixed effects of ginger on morning sickness in pregnant women across different trials

reduced muscle pain following exercise-induced muscle injury

reduced pain scores in patients with osteoarthritis of the knee

very high doses of powdered ginger reduced platelet aggregation in patients with coronary heart disease (but this effect was not shown at low doses, or in other studies)

a review of clinical trials showed that ginger reduced subjective pain reports in patients with osteoarthritis, period pain, and experimentally induced acute muscle pain – the authors suggest this effect may be due to ginger’s anti-inflammatory activity

In animal studies, ginger:

protected mice against radiation-induced sickness and mortality

protected normal tissues against the tumor-killing effects of radiation in mice with cancer

In vitro, ginger:

inhibited the cyclo-oxygenase activity of platelets

Yep. Ginger is looking good, and it tastes freaken delicious.

(Warning: people with heavy susceptibility to bleeding should seek medical advice before taking large amounts of ginger due to studies suggesting it may reduce platelet activity (necessary for blood clotting).

Cinnamon bark

Cinnamon spice comes from the sweet inner bark of certain trees, originally grown in Sri Lanka, India, China, the Middle East and parts of Africa. When dried, the bark curls into quills; it can also be powdered. In ancient times cinnamon was highly prized for its fragrance in Egypt and the Middle East and it has been used in traditional medicine in China for thousands of years.

The two most common types of cinnamon sold commercially are Cinnamomum verum, also called true cinnamon, Sri Lanka cinnamon or Ceylon cinnamon, and Cinnamomum cassia, also called cassia or Chinese cinnamon. The active chemicals are cinnamaldehyde, cinnzeylanine, and eugenol.

Cinnamon has antibacterial effects. In clinical trials it also appears to improve blood parameters, which may help prevent/improve diabetes and aid fat loss. However some studies show no statistically significant effect of cinnamon on blood glucose levels. The most consistent benefit observed across different studies is reduced fasting blood glucose.

Cinnamon is best added to DRINKS in my opinion. I love a teaspoon mixed into hot coffee, or put on top of a double espresso over ice. Serve shaken, not stirred.

Note: Don’t go totally nuts: Cassia cinnamon contains high levels (up to 1%) of coumarin, the parent compound of the anticoagulant warfarin. Very high doses of coumarin are toxic. A tolerable daily intake is 0.1 mg/kg body weight. At 110 lbs, that would be about 5 grams of cinnamon. At 220lbs, about 10 grams of cinnamon, to be well inside the tolerably daily intake. To be honest, probably not going to happen.

Chili fruits

There are many Capsicum species, including all the familiar chilies and bell peppers and many exotic others. Examples include C. annum, C. baccatum, C. chinense, C. frutescens, C. pubescens. Originally native to the Americas, the fruits of these plants contain varying degrees of the active chemical capsacin and other capsaicinoids and have been used in food since ancient times.

Absolutely chock full of bioflavonoids and anti-oxidants, and with some interesting FAT LOSS benefits, from a medical perspective, capsicum binds to receptors on nerves that sense pain.

Clinical trials show that red chili peppers:

decreased the intensity of abdominal pain and bloating in patients with irritable bowel syndrome

For those with digestive issues such as IBD and auto-immune problems this is actually a food I recommend you take out for a month or more, in line with a full elimination approach (you know, all that no grains, legumes, dairy stuff), then re-introduce carefully and assess tolerance.

The vast majority will have no problems whatsover, and that is a good thing, as capsicum’s are YUMMY.

Cumin seeds

Cumin is a herb belonging to the same family as fennel and caraway and the seeds are used in cooking. It is native to areas stretching from the Mediterranean to India. Its scientific name is Cuminum cyminum and the active chemicals are cuminaldehyde and polyphenols. It is extremely rich in vitamin C.

Very few clinical trials have been conducted on cumin. Bearing in mind that animal and ‘test tube’ (in vitro) studies cannot be extrapolated in any straightforward way to human beings, I have given a snapshot of these types of studies below. It will be exciting to see clinical trials emerge on cumin.

These amazing plants can not only make your life (and food) a lot more interesting, they can also help reduce inflammation and pain, improve blood sugar levels, and may have other protective effects against cardiovascular disease and tumors. The science is still not conclusive and a lot more clinical trials are needed, but these plants have an ancient and distinguished history that we should pay attention to. And of course, they taste goooooood.

IF I get 50 comments below, I will give you the delicious recipes from my little sister.

One recipe uses tumeric and cumin, the other uses ginger and chili. For cinnamon I recommend a big pinch in your daily coffee – it tastes and smells amazing.

These will be sneak peak in to some of the awesome recipes to follow in our paleo-compliant cook book coming out later this year.

“100% Focus on Happiness”

That is my mantra, and it starts with phenomenal health.
Chris “the Kiwi”

ps. 50 COMMENTS below to get the recipes. Can be as simple as “yes please, post the recipes” – fire away mate.

So named because he comes from a little country in the Pacific called New Zealand where a small, fat, quasi-blind, and largely defenseless bird by the name of “Kiwi” is the national animal, and what we are called when we land in other countries.
He is focused on using what he can remember from his studies for a BSc in Sport and Exercise Science and his cumulative years as a nutritionist and strength coach to help other people enjoy amazing levels of health and energy. He enjoys ticking through his list of life goals and meeting new people.

Would love recipes…try Costco No Salt Seasoning. Tastes great on just about everything!

Kathy

I cant wait to try the recipies!

Peaceful

Thank you so much, Kiwi. I need your recipies!!!!!

William Casparino

Let’s go Chris don’t hold back.

pamela

I am very interested in getting the recipes!!

CW

Always looking to improve health with quality ingredients

Smiley

Please post the recipes.

Suzanne

Please post the recipes.

Ileen

I am interested in more recipes. Seems like all I do is collect them lately in my attempt to eat gluten-free and paleo for better health and weight loss. Turmeric and Ginger are spices I don’t have much in the way of recipes. Living in the South West of USA, I use chili, cumin, and cinnamon a lot. Love that hot-spiciness! Thank you in advance!

Anonymous

Sure thing!

We are nearly finished with our recipe book, make sure you sign up your email here or on Athleticgreens.com to receive notification.
Cheers

Chris

Chris Ashenden

Curt

I’ve been interested in Ginger, Turmeric, and Cinnamon for a long time, but just not sure the best ways to use them… the Chilis I already enjoy… the Cumin concept is new to me.

Anonymous

Hey Curt

Thanks for the comment, glad you enjoyed mate

C

Chris Ashenden

Don Sells

Good info & I need all the help I can get when it comes to cooking. Got started
fumbling around rather late in life.

This was very interesting. I can’t wait to receive the recipes to try. Thanks.

tangoid

Yes! to the recipes. And one question: how much of any of these spices would one have to consume to produce results? Cuz much as I like the idea that a pinch of cinnamon in my coffee once a day is going to improve my health, I’m skeptical. Obviously, I could read all the studies on which the recommendations are based. But I am hoping for a “here’s the bottom line” synopsis.

Peggy

Thanks for the great article. Can’t wait to see the recipes.

pedro

Hi Kiwi – love these spices, but tumeric can be hard to eat unless mixed well with rice and chicken. Please send the rrecipes to 1pard2@Comcast.net and thanks.

Pedro

Shelly Palsa Bradley

I knew about the chili, cinnamon, and ginger. I am so excited about the cumin. I love that stuff and could put it in EVERYTHING!!!
I am looking forward to the recipes!!

Gloria

Good information,,,recipes please

bambam78215

Great information, I look forward to trying the recipes.

Dawn

I cook with these all the time. Love them. Love recipes…

Brenda

Can never have too many healthy recipes !!

Pam Morquecho

Thanks for the great info!

Keith

Chillis in moderation I think, as I’ve read that too much of the hotter varieties can actually damage your intestinal tract?

Annie

Awesome! recipes please!

Lori

Great information on the spices! Bring on the recipes!

Becca

I love all these spices!

Laura Shackelford Lute

Awesome info on the Five Spices! Will implement. Thank you so much for all the wonderful tips and facts.

Kerri

Cant wait for the recipes

Tracy

Great article, thanks!

Char

Thanks for the info. Looking forward to the recipes.

Tamela

I thought cumin was usually used in cooked foods. Doesn’t the heat destroy vitamin C?

Miss Chivers

Love, love cinnamon. Always use in my coffee. Trying to get used to using the others as I my palate does not take to kindly to too hot so the recipes will be a boon. Thanks mate!

sweetcheeks

Please pretty please

Marilyn

Off shopping to buy some tumeric as a spice. I await your recipes.

Staci

Waiting for recipes!!

stephie

Brilliant – please send new recipes soon!

Wendy

So interesting. Thanks for sharing….

Bev Veale

Sounds GREAT- HOPE YOU GET YOUR 50 !!

Cri

Really interesting info… Can’t wait for the recipes

Anne

You’re the best Kiwi!

Ryan Sutter

I would love to see some recipes! Looks like you’ve got plenty of comments???

Doug Simons

Thanks for this.
I knew about ginger and turmeric but not their benefits, plus, all the others that I can incorporate into my cooking.
On my recent stay in Thailand, I now know why all the Thai people (at least the ones I worked out with) seemed so healthy, it’s all those little red Thai peppers they eat all the time. There is a paste they use that neutralizes the heat of these little red devils but I don’t know the English translation for it.
Thanks again, I look forward to the recipes.

Sandra ward

Thanks for the info–half of them I didn’t know what we’re or where they came from OR looked like !!! Thanks again!!!

Darla

I use most of these now… introduced to me by a holistic doctor. New Recipes are always welcome.

bjmvh9

Reciplease!

Greg

RECIPES!!! RECIPES!!!
P. S. Kiwi, you rock

Victoria Guthrie

fire away mate!

Mgr727

Can’t wait for the recipes!

Karina

Interesting. I look forward to the recipes!

tim

would like the book

http://www.facebook.com/lily.garcia.777 Lily Garcia

Thanks for the great info Chris! You rock!

Sunshine

Thank you for the information. I will share with friends!

AD

Have them all and love getting new ways to use!

Terrie

yes please for the recipes. thank you for the article!

roxiepoxie

I am trying to eat cleaner. Would love to see your recipes for some ideas!

Andigolfer

all great tasting ingredients in any number of dishes – more recipes would be great!

Eric

Bring on the recipes!

WT

Ready for the recipies here too!!! Nice headsup on Cumin…

mark in VA

Excellent article. Excellent recipes??

Maryann

Love using food for medicine! Sure hope we get to view the recipies! Thanks Chris for all you do!

Jack

Would love the recipes

Varda

Cumin is one of my favorites,, -did not know it is a Herb – but you are never too old to learn something new

Faith

Wow! Good information, thanks.
I have tried ginger and cinnamon quite a bit, but not much on the others. The recipes would be great to try to become familiar with how to use the ones I don’t know as well. Also, it would be great to know how to grow them!
Thanks for all the great info sent out way…
Faith

ZZTOP

yes please for the recipes” 5 GREAT ONES

DK

Thanks Chris. Looking forward to the recipes.

DC

Great article, straight to the point and no messing, as always. Great info to know about spices.

Renee

YES! Please post the recipes… Great article.

Mike

Ready lets go

Vicki

“yes please, post the recipes”

Casey Aania

I would love to know more about how to use these spices!

dtp

I’d love the recipes too!

Jeff

I am hungry, and ready for those recipes!

Histeachers

Yes please- I’d love to have recipes to use. Thanks

Parslee

Fabulous info-can’t wait for the recipes

Lin

Love spices and their benefits. Could always use new recipes too. Great info and well presented. Thanks.

Mary

It’s been a while since you posted one of your sisters recipes. Looking forward to the new ones. Thanks

theresa ecabert

can’t wait to try the recipes! please post!!

Ron

Great info, sure hope you add cardamom (whole pod) to this list soon……………

Tina

I’m looking for ways to spice up my meals, besides sea salt! Thanks! and yes, please on the recipes!

Sheila

Love all those spices, send the recipes!

melba abney

very interesting, cant wait for the recipes!

Cyn

Thanks so much for all this great clinical info! I’d love the recipes too!

Dennis

Great article. Thanks for sharing.

william schaffe

I have been using cinnamon for months and I no longer have the after meal slowdown.

http://www.facebook.com/belleville.legion Belleville Legion

would love to see some recipes

http://www.facebook.com/profile.php?id=1549489496 Rebecca Jones

Yes, please post the recipes! Thanks!

Lucy

Please send the recipes!

Bermygal

This is awesome I use these spices whenever I cook. I say yes please for the recipes

I love to cook, and absolutely enjoy each of these spices in my daily meals! Please share the recipes!

roadster46jb@aol.com

Recipes are always helpful to integrate special spices into the diet. Thanks a bunch!

Aaron Johnson

Good stuff.

Annett

Very interesting information. I would love to see the recipes. Thank you!

Daniel

The more ways to use them the better. Recipes is a good start.

ekimerpal

yes please send me the recipes!

Skibunny

RECIPES would be sweet! ????

Mike

Great article, can’t wait for the book. By the way, I understand that Kiwi fruit is an awesome source of vitamin C? How about an article on healthful fruits?

mz

Yes , please post the recipes!!

Shelly

Would love to see some recipes

Rose

Thanks for an interesting and helpful article.

Peter

sounds amazing!!! come on lets have the recipe’s!!!!!! :))

Elfie

I would love to have recipes using these herbs and spices.

denis

I love all of these. But I am always ready to try them in new ways. Bring on the recipes!

Poodle

Bring on the recipes – the spicier the better!

VickiB12

Loving all the great information and reminders about how to eat healthy, interesting food. Can’t wait to get some recipes and look forward to the cookbook!

Richard Zier-Vogel

Thanks Chris, here is a very USEFUL TIP for when we have a bit too much capsicum on our tongue, especially for us macho men who challenge each other on eating very HOT. To really get rid of the burn instantly chew some gum that has cooling fresh mint. It works very fast, much better than yogurt.

M

Loved the info and the science. Please post the recipes!

Mini

Hi i grow up eating all these spices without knowing the benefits.thanks for the info. I came from india
Mini

val

love cinnamon and ginger – looking forward to trying tumeric

Monster

Bring on the recipes!

Ronnie

Nice one! Thank you. I follow a lot of your recommendations and they really work. Would love to get some athletic greens but I am not in the US… When do you start International deliveries? I already use ginger and cinnamon regularly and chilli from time to time. I will see if I can get to use some of the other stuff to.

Sjw

Yes, I would like receipes

http://www.facebook.com/JDFELT3 JD Felt

Chris, I’ve been following you since the Abel James interview, and I gotta say that you are awesome. Write a book or do something to get yourself on more interviews! Spread the Athletic Greens Love! PMA All Day

Dina

Thanks for all the information…looking forward to the recipes.

Cdc

Chilies and cumin are TexMex staples.

Michelle

Cant wait for the recipes!

Charlotte

The recipes sound fantastic! Would love to have them!!

http://twitter.com/donnavn Donna von Nieda

I’m awaiting the recipes!

DT

Great information! Looking forward to the recipes. Thanks!

kelly

yes please, post the recipes

HealthyMom

Great foods. I can’t wait for the recipes.

snowie

I am especially interested in the use of cumin and chili peppers- as I am just getting started with these. Thanks

http://www.deeperChristian.com/ NRJohnson

Thanks for the great article! Love the fact that I’m already using several of these – and learned about a couple new ones! Cheers!

http://www.facebook.com/barb.hayes.12 Barb Hayes

Excellent information! Thanks for posting this.

http://www.facebook.com/roxbits Wendy Boston McGar

OK Chris! SHOW ME THE RECIPES!!

shirley

Yes, I want the recipes. I am looking for recipes that use these spices

Karen

Looks like we’ll be seeing those recipes

Steve

All wonderful spices

Ellie

Cool i use these spices pretty often cant wait for new recipes

Sandyq

Already use cinnamon in my coffee. Use cumin….not enough…..on meats for a hint of smokiness.

Love the pictures and chart. Have these spices at home but always need new recipes to try! Can’t wait for those as well as yr book!

Kdgonzalez

Please post the recipes????????

Heather

I’m so excited about the cookbook, Kiwi!!! I love experimenting with spices..I switch up Elisa’s grass-fed mince recipe all the time with spice expiriments. So stoked to buy the cookbook when it’s available!

Kelly

Please send the recipes!!

Cynthia

I am type II diabetic and I’m very interested in herbs and spices and their benefits.

Myrna

yes please

Debra

I’d like the recipes!

Airport

Hey Kiwi: As usual, great info and a comprehensive chart that can be posted in the kitchen as a reminder to use these spices as much as possible. I, too, am eagerly awaiting your cook book.

http://twitter.com/jabracco John Bracco

Excellent information as usual. Kiwi Rocks!

http://www.facebook.com/11coverings Claudette Paulin Eames

Im waiting

patnap

Interesting and educational.

JD

Thanks for the reminder. I knew these spices were good, but somehow have traveled away from their use.

satya

yes good article. I would like the recipes please

Joanne

awesome information and all great tasting spices.. please send the recipes. Thanks

Stacey

Love these spices and cook with them often. I am definitely looking forward to the cookbook. Thanks for sharing.

Jyotsna

Excellent! I am an Indian n I use all of these.will post some recipes very soon.
Keep it up for the good job.

Diana

Great article, Chris! I would love some recipes using them and if I counted correctly, I’m number 51 soooooo, let the recipes begin!!

Robyn

Look forward to seeing the recipes. Thanks

dave

please post recipes

Jaqcuelin

excellent please post recipes

Luanne

Would love to try the recipes! I start every day with Athletic Greens..it gives me a better boost than coffee!

Skipper

I live in the east end of London and like a lot of people over here (not just where I come from), I love curries. So I use those spices all the time.

Donna

Enjoyed the information and I am trying to use more spices for health. Can’t wait to see the recipes!

http://www.facebook.com/bob.click.7 Bob Click

Yes, Please I would like the recipes. Thank You.

Eldadio

Hmmmm. Spices good. Recipes please!

http://www.facebook.com/mengmark Matt Engmark

looking for ways to spice up my meals and healthful..ready for recipes!!

Ruth

thanks for the information. Look forward to the recipient.

Sando

As always, a great article, am just starting a strict 14 day juice only program but am able to select herbs ans spices of my choice. Look forward to your recipes. (Even if I have to wait until I finish my detox)

Dawn

Using more of these spices all the time. Glad I am on the right track.

Recipes, please. I take most of these daily already, either in my smoothie or in supplement form. Only cumin is left out, and don’t cook with it often, but like it. Yes, it does go a long way, as Wes says. I could add a bit to the smoothie without much taste change, I bet, since it’s not cooked and is taken cold… perhaps I’ll try that tomorrow.

Robin

Thanks for the article. Would love to receive the recipes.

Vickie

I will go with food to improve my health before supplements. It just makes sense. We need to eat anyway. And who knows if the supplements you are buying have any real health benefit, especially considering the money involved. And, I don’t take pills or capsules well. Thanks, Chris for the info. I’m ready for the recipes!

Wondering if the manufacturing origins of the spice impact their benefits (ie are the spices from walmart any different from the organic ones in a health food store). Either way looking forward to the recipes.

http://www.facebook.com/ilario.huober1 Ilario Huober

GIVE US THE RECIPES!!!!

http://www.facebook.com/wes.dodson1 Wes Dodson

Cumin is one of my now not-so-secret ingredients in chili. Doesn’t take much so be light with it.

Nicole

Very informative! Looking forward to the recipes!

sheeba55

Would love to see the recipes!

lee

Looks great! I would substitute garlic for ginger

LynR.

All of the above are some of my favourite ingredients. It is good to read how good they are for us as well.

I have learned the same thing in my ayurvedic classes, and really enjoyed the synopsis. Pls send me the recipes

Shannon

Love all of these spices!

Christine McGrath

I have added all 5 of these to my diet, and they are delish! Glad I opened up my palette to new healthy flavors! Great article Chris!

Joanne

Look forward to the recipes!

Michael

Would love to get the recipes. Great spices I use them a lot.

http://www.facebook.com/nancyanolan Nancy Brumm Nolan

Just finished making lunch prior to reading this… it included ginger, turmeric, chili, cinnamon and I thought of including cumin but decided against that flavor mix. Additionally, I did add fenugreek, coriander and smoky paprika… hopefully healthy spices as well! Cheers and looking forward to the recipes!

Pat

Confirmed what I was told years ago-all good for you and you can use them all easily every day. I even put a pinch of turmeric in my smoothies!! Bring on the recipes and keep up the good work!

LeRoy

Very informative. Can’t wait for the recipes

Slim

Great points. Need to find more ways to work these in.

wazoo

Great little article, bring on the recipes!

http://www.facebook.com/betty.lockhurst Betty Lockhurst

yes please for the recipes

Kris

Love these spices. Thanks for any recipes you send.

http://profiles.google.com/cswstl Craig Wolfe

Definitely want to learn more uses for tumeric. Bring on the recipes

Bill

Bring on the recipes!

Dianne

Great article! I will be waiting for the recipes.

Turboden

I want the book. Sounds awesome!

Nat

Ready for recipes!

http://twitter.com/inbalancelm Brenda Wollenberg

Love it . . . great stuff . . . bring on the recipes!

Jordan

Dang… I hope you get 50 comments!

http://twitter.com/golferdebbie Debbie Miller

Love these spices and would love to see the recipes!

http://www.facebook.com/wess.ripley Wess Ripley

Are there any recipes using Athletic Greens?! I’ve used it in smoothies, but nothing “cooked”.

About the ‘KIWI’

Chris “the Kiwi” Ashenden
So named because I come from a little country in the Pacific called New Zealand where a small, fat, quasi-blind, and largely defenseless bird by the name of “Kiwi” is the national animal, and what we are called when we land in other countries.

I landed in the USA, got called “the Kiwi” (sometimes just “Kiwi”) and the name stuck.